Crab-and-Avocado Salad with Ginger Vinaigrette

Crab-and-Avocado Salad with Ginger Vinaigrette
Photo by © Melanie Acevedo

Ingredients

  • ½ teaspoon salt
  • ½ head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
  • 1 ½ tablespoons white- or rice-wine vinegar
  • 2 teaspoons lemon juice
  • 2 scallions including green tops, chopped
  • 1/3 cup cooking oil
  • ¾ pound watercress, tough stems removed (about 2 quarts)
  • + 5 more ingredients
    • Grated zest of ½ lemon
    • 2 ripe avocados, preferably Haas, diced
    • 1 teaspoon soy sauce
    • 2 teaspoons chopped fresh ginger
    • ½ pound lump crabmeat, picked free of shell

1. In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth. 2. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt...

View full recipe at My Recipes

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